Party food. I love it! But I also wouldn’t ever buy sausage rolls. Never ever! There are too many nasties in them and they don’t have the yummy homebaked feel that these do. So why compromise?
These healthy beef and veggie sausage rolls are quick and easy to make and make a whopping 42 sausage rolls and you’ll have a bit of mince and veggie mix that you could quickly turn into pasta sauce with the leftovers!
Why are they healthier?
These are the first to go at any event I take them to. I agree they aren’t 100% healthy, but these healthy beef and veggie sausage rolls are healthier than their storebought counterparts. I think it’s about compromise, these are effectively a party food, and the best possible version of a party food.
They contain no preservatives or additives and have a good little veggie load in them that the kiddies may not even notice.
Tips for successful sausage rolls:
- Make sure your oven is HOT. Like super hot. I preheat mine for at least ½ and hour to get to 200 degrees celsius in a fan-forced oven. Don’t put them in before it is ready. Check the oven temp with a thermometer if you’re not sure. You will end up with a soggy base if you don’t have the temp high enough.
- Use good quality mince. I use 5 star mince. Otherwise they come out greasy as the fat in the meat renders. They will stay moist due to the egg, zucchini, carrots and tomato paste.
- Roll them tightly. No gaps please! Or the pastry will rise A LOT and there will be a gap.
- Brush them! It feels counterintuitive, doesn’t it? You want them crispy, so you add milk! But it works to ensure they brown evenly rather than burning.
Prepping sausage rolls in advance:
They freeze easily uncooked, so you can always have them on hand for when someone pops in around lunchtime. Please make sure (as you should whenever you are working with puff pastry) that the oven is hot!
If you’re planning a party, make these healthy beef and veggie sausage rolls ahead of time and store in the fridge for up to 24 hours uncooked. To freeze, put them in a sealed container in the freezer and follow the directions in the recipe to get the temp correct for cooking from frozen.
How to make the sausage rolls:
Step 1: Preheat oven to 200 degrees celsius.Mix all the filling ingredients in a large bowl. I like to get my hands into the mix to ensure it gets well mixed.
Step 2: Make a sausage on the thawed puff pastry
Step 3: Tightly roll the pastry to make a log and continue until the end of the sheet
Step 4: Cut into rounds and arrange on a baking tray
Step 5: Brush with milk
Step 6: Bake at 200 degrees celsius for 20 minutes
More sausage rolls?
- these pork and apple ones are so yummy
- these chicken and cheese ones are perfect for parties
- mexican sausage rolls are fun for Taco Tuesday
- or maybe try these bacon and cheese sausage rolls
- it doesn’t get easier than these sausage rolls!
“Healthy” beef and veggie sausage rolls
- 6 sheets puff pastry at room temp
- 1 kg premium beef mince I used angus for mine
- 2 brown onions finely diced
- 2 carrots peeled and grated
- 2 zucchinis grated
- 1 teaspoon mixed herbs
- 1 tablespoon tomato paste
- ½ teaspoon cracked black pepper
- 2 eggs lightly whisked
- 2 tsps milk for glazing
- PREHEAT OVEN TO 200 DEGREES CELSIUS.
- Combine all the ingredients except the puff pastry and milk.
- Mix until well combined.
- Working with one sheet of pastry at a time and starting on the left hand edge, place a large sausage of the meat mixture the full length of the pastry (2 inch wide, 1 high).
- Picking up the edge with the sausage on it, roll the pastry until you reach the other end.
- Press the pastry down.
- Using a sharp knife, cut the log into 7 sausage rolls.
- Freeze or Cook.
- Bake immediately after brushing with milk at 200 degrees for approx 20 minutes or until pastry is golden.
- Freeze: put the rolls well spaced on a baking tray until solid then move to containers. Bake from the freezer at 210 degrees, brushing first with milk. Bake for approx 20-25 minutes, or until the pastry is golden.